Tomato Tofu Bisque Weight Watchers Recipes

TOMATO BISQUE

Steps:

• Heat the butter in a large soup pot over medium-high heat. Add the bacon and cook, stirring, until crisp and most of the fat has rendered, about 1 minute. Using a slotted spoon, transfer the bacon to a paper towel-lined plate and set aside. Lower the heat to medium, add the onion, carrots, celery, and garlic and cook, covered, stirring occasionally, until soft and fragrant, about 8 minutes.
• Stir in the flour and cook, stirring, for 3 minutes. Pour in the broth and tomatoes and bring to a boil while whisking constantly. Tie the parsley sprigs, thyme, and bay leaf together with a piece of kitchen twine and add to the pot. Lower the heat and simmer for 30 minutes. Remove from the heat and allow to cool.
• When the soup base is cool, remove and discard the herb bundle. Working in batches, transfer the mixture to a blender and puree until smooth. Using a sieve over a large bowl, strain the tomato puree. Return the puree to the pot and reheat over medium heat.
• Whisk the heavy cream and salt into the soup and season with pepper to taste. Divide among warm soup bowls, garnish with the crispy bacon, and serve immediately.

TOMATO TOFU BISQUE (WEIGHT WATCHERS)

Steps:

• Melt margarine in a large saucepan.
• Add onion and cook until softened (about 5 minutes).
• Add flour and cook, stirring constantly, until the flour is slightly browned (about 1 minute).
• Add the tomatoes, broth, oregano and pepper.
• Bring to a boil.
• Reduce heat and simmer, covered, until heated through (about 10 minutes).
• Puree the tofu and the reserved liquid.
• Add the pureed tofu, parsley, dill and honey.
• If you prefer you can puree to whole soup for a smoother texture.
• Cook while stirring until just heated (about 3 minutes).
• Don't overcook.

TOMATO BISQUE WEIGHT WATCHER'S STYLE

Steps:

• Put chicken broth in a saucepan over medium heat.
• Peel and cube chayote. Rough chop onion. Slice celery and carrots into 1" pieces. (Peel carrot if desired)
• Add vegetables and herbs to broth and heat to a low boil. Cover and reduce heat to a simmer. Cook for about 30 minutes until vegetables are tender.
• Remove from heat and cool. (it is easier to process food that isn't still hot).
• Process in small batches in the food processor or blender until creamy smooth and set aside.
• Core the tomatoes and roast under the broiler or with a flame tamer over a gas burner. Turn as the tomatoes cook. Don't worry if the skin is a little blackened- it adds flavor.
• Roast the garlic still in the skin until lightly brown. Peel and slice.
• Process the tomatoes and garlic in the food processor or blender on rough chop.
• Add to chayote mixture and reheat. Add salt and pepper to taste.

TOMATO BISQUE

Steps:

• In a medium pot, heat the oil.
• Add the onion and cook over medium heat, stirring frequently, until tender and lightly browned on the edges, about 7 minutes.
• Add the garlic and thyme; stir until fragrant, about 1 minute.
• Add the tomatoes, broth, honey, salt, and pepper.
• Bring to a boil over high heat.
• Reduce the heat and simmer, stirring frequently, until reduced by a quarter and thickened, about 15 minutes.
• Using a standard or immersion blender, puree about half the soup; it will still be chunky and thick.
• Return it to the pot and stir in the cream.
• Heat gently and adjust the seasonings.
• Ladle into bowls, sprinkle with the parsley if using, and serve immediately.

TOMATO BISQUE (LIGHT VERSION)

Steps:

• Puree tomatoes in blender.
• Heat in saucepan until hot. Do not boil!
• Add milk and heat again but don't boil.
• Add cream cheese and whisk until smooth.